Recipe: Coconut Cream Muffins

“I will honour Christmas in my heart, and try to keep it all the year.”

~Charles Dickens, A Christmas Carol

 Recipe copyright Elisabeth Veltman, The Tender Palate

PREPARE

Preheat oven to 350 degrees F.
Line a muffin tin with 12 muffin cups or heavily grease wtih coconut oil

Yield:  12 muffins

Gluten-free, Dairy-free, Soy-Free

INGREDIENTS

1 c. coconut flour (do not pack)
3/4 c. unsweetened coconut flakes
1/2 tsp. sea salt
1/2 c. coconut oil (melted, but not hot)
6 eggs (whisked)
15 oz. can of Thai East Organic Coconut Milk (with the coconut fat in the can mixed in to make the cream)
1/2 c. honey
1 tsp. gluten-free vanilla
1 c. chocolate chunks from Enjoy Life Foods (or chips, or mini-chips, or whole, raw cranberries)

See:  tips for using coconut flour

COMBINE

In a large bowl, whisk together the coconut flour , salt, and coconut flakes, getting out any lumps that might remain.  It is a good practice to sift the flour before you measure it, so no lumps or packed flour can throw off the recipe.  In another med/large bowl whisk the eggs, then add in the coconut oil, honey, coconut cream, and vanilla.  Slowly add in the coconut flour mixture to the egg mixture until well-combined.  It will be a thick batter.  Add in 1 cup of chocolate chunks.  Whole, raw cranberries work really well, too.

BAKE

Place muffin cups into a muffin tin, or grease the tin well with coconut oil.  This is a sticky, absorbent flour, so regular oil will get sucked into the batter and away from the tin.  Spoon the batter into the prepared muffin tin so that each cup is evenly full.  Bake at 350 degrees F. for about 30 min., or until the tops of the muffins are slightly brown and just firm to the touch.  Do not overbake.

Enjoy!